Ingredients:
500 gr. chicken
75 gr. butter
500 ml vegetable or fish stock
1 leek, cleaned and julienned
2 carrots, julienned
2 medium potatoes
2 bay leaf
10 black peppercorns
1 egg yolk
250 ml double cream
Salt

Preparation and serving:
Clean and julienne the leek and the carrots. Peel the potatoes and cut into 2 cm. pieces. Melt the butter in a deep pan over medium heat, add the vegetables, bay leaf and peppercorns and saute for 5 minutes without allowing vegetables to brown, add stock and bring to boil. Add chicken and reduce heat to allow the liquid to simmer, about 10 minutes. Remove the chicken and cut in to pieces. Add 200 ml of the stock to the egg yolk, stirring while adding - add the mixture to the pot together with the cream and bring the mixture back to just below boiling. Add chicken and test for flavour, adding salt as required.
Serve in shallow bowls.

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